What is a *Great* Waffle, anyway?
Because I wholeheartedly don’t even know anymore.
Yes, it’s one of the most popular breakfast carbs in all of my dirty daytime cooking daydreams but I don’t know WHY? I don’t really like them, yet I always picture this big, fluffy (but crispy somehow?) waffle that I probably saw in a Bob Evans commercial once.
You know the ones, oversized and golden, covered in whipped cream and berries and it takes two servers to lift the damn thing.
Waiting For A Waffle With Substance: A Memoir
I want a waffle that’s healthy (unlike the dream waffle) but not an Eggo either. YES, I am aware of the 500+ keto/low carb waffle recipes out there and I’ve tried (almost) all of them. I just can’t get over the egg taste. Sorry. We all have different tastes and I just don’t have the *taste buds* for anything where the ratio of egg to flour is above 3.
Because syrup on eggs? No thanks.
Might as well be eating french toast.
Eck.
THAT being said, these waffles which I have engineered to meet my unique specifications for pressed breakfast syrup holders, have a low egg content and are heavier and more cals/carbs which is the trade-off.
Behold, the crispy waffle that is actually more like a waffled donut thing.
Crispy Almond Butter Waffles
The stuff foodie daydreams are made of.
Plus it tastes good with or without syrup.
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Key Ingredient numero uno? Almond Butter.
It’s better than peanut butter because it’s nuttier.
It also gives it that deep dark color that I like in a waffle…but that could be because this particular jar has a low carb chocolate bar melted in it…
HERE’s how I make it.
Key thing #2!
If it’s the last thing you do in life, make sure you beat your egg really, really well.
If you don’t, the next step will be nearly impossible and you will probably think this recipe sucks. It does not. Beat your egg. 
SO when I say 1 tbsp…
I mean ONE HUGE OVERFLOWING tablespoon of almond butter.
Next.
#3 and really important- LEAVENING and BROWNING.
*Not pictured* Baking soda AND baking powder plus lemon juice to activate.
Baking soda works to lift and leaven while baking powder kicks in when the baking soda fizzles out. It’s science.
THEN make these waffles waffle.
Rub butter all over the hot waffle iron. Do it every time.
It’s the crispy secret.
I love waffling them past the point where most people would be comfortable.
I also like my marshmallows burnt and my hot dogs vegetarian not-dogs crusty.
I *almost* burned one of these because I was taking a selfie and GUESS WHAT?
It was the most delicious of the bunch sooooo.
I never fill the iron to max capacity.
I like my waffles to have that goofy edge.
It’s like a breakfast puzzle!
FYI you can make sugar free syrup but it turns to icing after five minutes.
Don’t worry. I’m working on it.
I MAYBE went a little nuts with the syrup…
This makes three SMALL waffles or two pretty decent sized ones.
If you really want to OD on waffles give these Soft & Tender GF Waffles a try too 🤪
Crispy Almond Butter Waffles
I hated waffles until the day I made these. Welcome to my (breakfast) paradise.
Ingredients
- 1 Egg
- 1 HUGE tbsp Almond Butter
- 2 tbsp Almond Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1 tsp Lemon Juice
- pinch of salt
- OPTIONAL-1 tbsp sweetener of choice. I added some powdered Swerve because it melts nicely
Instructions
- Beat 1 egg until you can't beat it anymore.
- Add the HUGE overflowing spoon of almond butter into the egg and carefully mix.
- Stir in the almond flour, salt, and then the baking powder.
- HEAT the waffle iron on medium to medium high and grease the top and bottom with butter.
- Add the baking soda and lemon juice to the batter and mix to combine.
- Pour batter into the iron and cook until desired crispness. Sometimes I re-butter midway for extra crispies.
- Enjoy immediately.
Notes
WW Points Plus- 2 pts
Nutrition Information
Serving Size 1 waffleAmount Per Serving Calories 81Total Fat 7gCarbohydrates 2gFiber 1gProtein 4g
Feel FREE to double this recipe but don’t double the baking powder/soda. It’s good as is.
I too couldn’t get them crispy – more butter? more sugar? – but still a nice reprieve from Keto. Caution though – the nutrition facts are for ONE of the ‘3 small waffles’. That means 3 servings! My calculator for eating the very reasonable one egg dish says Calories 409, Fat 38g (must add that butter on the griddle and waffle), Carbs are 11, fiber 2, Protein 13 .
You could certainly try more sweetener (erythritol crisps as it cools best) and making sure you keep it in the waffle iron long enough. Hope that helps!
I’ve made these twice now and absolutely love them. I added a 1/4 tsp of vanilla extract and 1/4 teaspoon of almond extract, with a dash of cinnamon on the second try. It turned out great! Using real butter to butter the iron helped it crisp up a bit more on the second attempt (I used a Pam spray the first time). These are by far my favorite keto “waffles” (I hated the cheese/egg chaffles!). Thanks so much for the great recipe!
Yay!! I’m so glad you liked them! I agree, chaffles aren’t for me and even though almond flour can be heavy, at least it’s filling. Thanks for giving me a try, Kim!
These were delish!! Popped them in the toaster after the waffle maker for an extra crispness.
Followed directions to the T …Very tasty .. but still NOT crispy !! Still on the hunt for that “elusive crispy keto waffle” !!
I’m sorry they didn’t crisp up for you! Can I ask what kind of sweetener you used? Sometimes that makes a difference! 🙂 Glad you like them anyway!!
I used about a half tablespoon of Swerve confectioners. 😃
Hi, I made these today and they were not at all eggy! I However, they came out too dense and dry for my taste. I followed the recipe and your instructions to the letter.
I love how low in carb count they are, do you have any suggestions to lighten them up a bit? Thank you!
They are definitely more dense than a typical waffle! I might try adding 1-2 tbsp almond milk (or dairy milk) to thin the consistency slightly. OR give my Super Soft Waffle Recipe a try! I’ll link it below!
https://www.inspectorgorgeous.com/2019/01/super-soft-keto-waffles/ give these a try too!
Left 5 stars
Omg!!!! I was about to think I would never find a waffle that didnt taste eggy. This is the bomb. Thank you it turned out great!! Do you have a 90 second bread or other that does not taste eggy i could use for toast or sandwich?
Thanks Stephanie!! I don’t have a 90 sec bread YET, but I do have a Skillet Flatbread that is great for a makeshift sandwich and it whips up in no time!
https://www.inspectorgorgeous.com/2019/01/buttery-keto-flatbread-gluten-free-3g-net-carbs/
The waffles were delicious and simple to make. I did not achieve the crispness that is displayed in the photos. The next time I make it I will work on trouble shooting that. I used butter maybe not enough and my waffle was heating up before I put the recipe together. I believe that may have contributed to my waffle cooking very fast maybe not allowing time to crisp up. I also used all of the batter at once yielding 2 full square waffles. Maybe the waffle being bigger kept it from being crispy. the final outcome was a very delicious waffle.
Thanks for the kind words, Pamela! I do know that the level of crispness can depend on the cook time and the amount of butter you use on the waffle iron! They definitely arn’t crunchy but they should be more crisp than your typical keto waffle! 🙂
Can I use natural peanut butter instead of the almond butter?
Absolutely. BUT, watch the consistancy. Sometimes I think the peanut butter can be even runnier than the almond butter. Just make sure you stir it really well and you may need an extra teaspoon or two of almond flour if it’s too thin!
Hi! I can’t be sure, but what type of almond butter did you use? If it wasn’t the natural “runny” kind that could be the problem. You should only need the egg and the bit of lemon juice as a liquid.
If your almond butter is super thick, I might try a tsp or two of water to thin it.
Also, this video might help you see how it comes together. The recipes are very similar!
https://www.inspectorgorgeous.com/2017/05/microwave-cookie/
thanks. i will try that
Let me know how it works! ❤️
i followed the instructions. I got a paste. What happened? Was there supposed to be some milk or water or something????
What a brilliant idea! I can’t wait to try them. And I, too, love your photos.
Hey thanks Roxana!!! I hope you love them!!
These just aren’t crispy–taste is good though. Thanks for the recipe.
Did you butter up your waffle iron? I found that was the only way to get them to crisp up!
Can you use peanut butter instead of almond?!
Yes! I find that peanut butter doesn’t get as crunchy and adds an obvious peanut butter flavor but it will do in a waffle-craving pinch!
No waffle griddle here. Do you think this batter will work as a pancake?
I have had a couple of people try them as pancakes so far and they said yes! It won’t get crispy BUT when I was a kid, my mom would always put extra oil in the pan when she made my pancakes because I liked the edges to “fry” so if all else fails DO THAT 🙂
YUM!!!
Thanks! 🙂
My stomach is ROARING just looking at these. The perfect crispy outside and soft inside- cannot wait to try!
Thanks Karly! I hope you love them as much as I do! 🙂
I’m digging the pop of blue as well as these crispy waffles. Do you think these would freeze well and reheated again?
Thanks Jez! I think that the reheat process might make them flimsy but it’s worth a try!
I don’t like eggs with syrup either, yuck! Pictures look amazing. I like the blue undertones. 🙂
Hey thanks Em! I’m super bonkers over the blue too. I want all of my foods to be plated in blue and covered in syrup.
Except eggs, of course 😉
Very tasty sounding recipe, and the photos are fantastic.
Thanks Donald! I actually made these waffles three times, three different ways before I got them to *my liking* and luckily these deep blue photos were my fave by far! 🙂
I tried these today. I measured ingredients exactly (including 1 tbsp almond butter). For sweetener, i used 1 packet of Stevia in the raw… one less thing to measure. The recipe made 2 plump waffles in my cute little mini waffle maker. They were fluffy and crispy, just a little eggy but it doesn’t bother me as i love eggs next to my waffles anyhow. I’m also used to eating things with almond flour after years of off and on keto and low carb. Like many goods made with almond flour, they were too dry for me to eat plain but were fine with some sugar free, low calorie syrup (junk, I know…). I little almond butter heated up and thinned out with almond milk would probably be fine, too. I will probably triple the recipe so my boyfriend and I can pop them in the toaster a few days this week. Thanks for doing the hard work of experimenting and sharing with the rest of us. 😊
Thanks for the comment, Ashely! I do agree, the dryness can be annoying with keto stuff but…have you tried my soft and fluffy waffles?? They are BOMB and they are nice and tender 🙂 https://www.inspectorgorgeous.com/super-soft-keto-waffles/ Happy Monday!
Great post! This sounds delicious! Also I love your photos! Thanks for sharing☺️
Thanks Dani! It’s delicious *in my opinion* but I know we all have different tastes. Just one of the many options to curb the carb tooth! 🙂